Name: Arame-flecked Asian Couscous
Cook time: prep: 15 minutes
Yield: makes 4 main-course servings
Ingredients: 1 1/2 cups whole wheat couscous; 1 tablespoon minced fresh ginger; 1/8 teaspoon cayenne; 1 1/2 to 1 3/4 cups boiling water; 1/2 ounce arame sea vegetable (about 1 cup loosely packed); 1 1/2 cups finely chopped carrots; 1 cup finely chopped radishes; 3/4 cup thinly sliced scallion greens; 2 to 3 tablespoons toasted sesame oil; 3 to 4 tablespoons shoyu or tamari; Approximately 3 tablespoons brown rice or seasoned rice vinegar (the latter adds sweetness too); 1/3 cup toasted sunflower seeds

When it comes to flavoring, most recipes keep couscous firmly planted in the Mediterranean. But because of its mild flavor and versatility, couscous has tempted me to embark on taste adventures further afield.

In this visually striking salad, couscous is flecked with another easily prepared ingredient: arame, an elegant, jet-black mildly briny sea vegetable used in Japanese cooking. Arame is ready to eat after a brief soak in water. Asian seasonings integrate the couscous in a memorable way.

Use a food processor to chop the carrots and radishes while the couscous is steeping. Serve the salad on a bed of watercress, garnished with some cherry tomatoes or sliced kumquats.

Recipe notes

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